Gnocchi with Thyme Butter

Name: Gnocchi with Thyme Butter
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 5 servings.
Ingredients: 1-1/2 pounds russet potatoes, peeled and quartered; 1 cup all-purpose flour; 1 egg; 1 teaspoon salt; 1/2 teaspoon pepper; 4 quarts water; 1/2 cup butter, cubed; 4 teaspoons fresh thyme leaves; Grated Parmesan cheese, optional

If you've never attempted homemade gnocchi, this recipe is the one to try. The gnocchi are tender with a delicate butter and thyme flavor. "They're absolutely delicious as a side dish with your favorite meat or seafood." —Annette Lear Ssanbornville, New Hampshire

Ingredients

1-1/2 pounds russet potatoes, peeled and quartered
1 cup all-purpose flour
1 egg
1 teaspoon salt
1/2 teaspoon pepper
4 quarts water
1/2 cup butter, cubed
4 teaspoons fresh thyme leaves
Grated Parmesan cheese, optional

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain; return potatoes to the pan.
Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly.
Using a fork, make a well in the potatoes; sprinkle with flour. Whisk the egg, salt and pepper; pour into well. Stir until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
In a large heavy saucepan, melt butter over medium heat. Add thyme and gnocchi; stir gently to coat. Sprinkle with cheese if desired.